Hobart HCM450 Operating Instructions And Recipe Manuallines

Brand: Hobart

Model: HCM450

Type: Operating Instructions And Recipe Manuallines

Operating Instructions and Recipe Guidelines

HCM450 CUTTER MIXER

2 HCM450 Operating Instructions and Recipe Guidelines

Welcome!

HCM450 Standard Features .......................................................................................................................................... 4

Loading your HCM450 ...................................................................................................................................................5

Operating your HCM450 ...............................................................................................................................................6

Unloading your HCM450 ...............................................................................................................................................7

Using your Strainer Basket ........................................................................................................................................... 7

Cleaning your HCM450 .................................................................................................................................................8

Operating Hints ..............................................................................................................................................................8

Preparation Hints ........................................................................................................................................................... 9

HCM450 Preparation Procedures ............................................................................................................................9-12

Bread Dough ............................................................................................................................................................9

Cake Batter ...............................................................................................................................................................9

Pie Dough ..............................................................................................................................................................10

Meat Loaf ...............................................................................................................................................................10

Frostings/Icings .....................................................................................................................................................10

Chicken Salad ........................................................................................................................................................ 10

Cole Slaw ...............................................................................................................................................................11

Thousand Island Dressing .................................................................................................................................... 11

Mayonnaise ...........................................................................................................................................................11

Potato Salad ..........................................................................................................................................................11

Tossed Salad .........................................................................................................................................................11

Bread or Cake Crumbs .......................................................................................................................................... 12

Chopped/Blended Cheese ....................................................................................................................................12

Whipped Potatoes ................................................................................................................................................. 12

Sausage .................................................................................................................................................................12

Crushed Ice ............................................................................................................................................................12

Recipes ....................................................................................................................................................................13-25

Capacity Chart .............................................................................................................................................................. 26

Contents

. . . to a new world of incredibly fast, incredibly easy

food preparation, thanks to your Hobart HCM450 cut-

ter mixer. This versatile machine lets you cut, mix,

blend or emulsify in just seconds . . . so you can pre-

pare more foods in much less time than ever before.

Foods like sandwich ﬁllings, salad dressings, cakes,

icings, yeast doughs, pastries, bread crumbs and

many other everyday items.

The ﬁrst section of this brochure covers operating

and cleaning procedures for your Hobart HCM450.

The second section explains the special methods

necessary to prepare a variety of items, including the

recommended sequences for adding ingredients. It

also contains helpful hints for adapting your exist-

ing recipes to the HCM450. Follow these instructions

carefully, and your Hobart HCM450 will become one

of the most productive pieces of equipment in your

kitchen.

HCM450 Operating Instructions and Recipe Guidelines Page 3

Recipes

To help you put the HCM to better use in your

foodservice operation, we’ve put together these

basic recipes to illustrate the varied uses for the

HCM450 and to assist you in adapting your own

successful recipes to this unique and versatile piece

of equipment.

Breads and Desserts

White Bread Dough .....................................................................................................................................................13

Whole Wheat Bread Dough ........................................................................................................................................13

Pizza Dough ..................................................................................................................................................................14

Pie Dough ..................................................................................................................................................................... 14

Zucchini Bread .............................................................................................................................................................15

Apple Bars .................................................................................................................................................................... 15

Peanut Butter Cookies ................................................................................................................................................. 16

Banana Cake .................................................................................................................................................................16

Carrot Cake ...................................................................................................................................................................17

Butter Cream Frosting ................................................................................................................................................. 17

Fresh Citrus Frosting ...................................................................................................................................................18

Salads

Tossed Salad ................................................................................................................................................................18

Cole Slaw ......................................................................................................................................................................19

Potato Salad ................................................................................................................................................................. 19

Chicken Salad ...............................................................................................................................................................20

Tuna Salad ...................................................................................................................................................................20

Meat Dishes

Beef Hash .....................................................................................................................................................................21

Pizza Sausage ...............................................................................................................................................................21

Salad Dressings/Sauces

Mayonnaise ..................................................................................................................................................................22

Thousand Island Dressing ..........................................................................................................................................22

Tartar Sauce ................................................................................................................................................................. 23

Miscellaneous

Gazpacho Soup ............................................................................................................................................................23

Turkey Dressing ........................................................................................................................................................... 24

Pimento Cheese Spread ..............................................................................................................................................24

Chopped Cheese ..........................................................................................................................................................25

Chopped Vegetables ...................................................................................................................................................25

These recipes, however, are not designed to ﬁt

everyone’s needs and likes. Therefore, use them as

a guideline for developing your own special recipes

suited to your own particular needs.

4 HCM450 Operating Instructions and Recipe Guidelines

Cover

Latch

Start Switch

Stop Switch

5-Minute Timer

with Jog, Run,

and Timed Settings

Bowl Tilt

Lever

Pouring Lip

See-through

Cover

Bafﬂe

Handle

Lock Knob

Bafﬂe Handle

Cover

Handle

Knead/Mix

Attachment

Twist Lock

Knob

Cut/Mix

Attachment

Strainer

Basket

HCM450 Standard Features

HCM450 Operating Instructions and Recipe Guidelines Page 5

1. LOCK BOWL. Raise the bowl tilt lever to "Hold"

position.

2. UNLATCH COVER. Holding cover handle in left

hand, pull the cover latch toward you.

3. OPEN COVER. Grasp cover handle and pull cover

up.

4. INSERT ATTACHMENT. Slide attachment onto

center shaft. Rotate until it drops down over

square part of center shaft. Make sure attach

ment drops completely into place.

5. LOCK ATTACHMENT. Use the twist lock knob fur

nished. Simply line up the notch on the knob with

the notch on top of the attachment shaft. Place

knob over shaft and push down until ﬂush with

top of shaft. Twist in either direction until tight.

6. INSERT MIXING BAFFLE (WHEN REQUIRED).

With the cover still upright, hold the bafﬂe in right

hand with scraper at bottom. Insert bafﬂe shaft

through hole cover. Press ﬁrmly against cover.

7. ATTACH BAFFLE HANDLE. Hold bafﬂe handle in

left hand with lock knob upright and large knob of

bafﬂe handle at bottom, and slide round pin over

the mixing bafﬂe shaft and into groove.

8. LOCK BAFFLE. Rotate lock knob down ward until

it stops.

9. ADD INGREDIENTS. Follow the recommended

prodedures outlined in the preparation section of

this brochure.

10. LOCK COVER. Grasp cover handle and pull cover

down into closed position. Press cover handle

down before rotating cover latch away from you.

NOTE: Do not store attachments in bowl.

Loading your HCM450

6 HCM450 Operating Instructions and Recipe Guidelines

3. PRESS RED STOP BUTTON. A built-in brake will

quickly stop the attachment shaft when power

has been turned off.

2. PRESS START SWITCH AND RELEASE. Machine

will run until stop button is pressed or, until

selected time has expired.

1. SET TIMER. To desired time or on “Hold”.

3. RELEASE START SWITCH. Machine will auto

matically brake to a stop. Continue pressing

the start switch for as many on-off bursts as

necessary.

2. PRESS START SWITCH AND HOLD. Machine will

run until switch is released.

1. SET TIMER ON “JOG”.

To operate in the RUN (continuous) method:

To operate in the JOG (on-off bursts) method:

NOTE: Bowl must be in upright position and cover must be latched. An electric interlock prevents operation when bowl cover is open, or

bowl is tilted more than 20°. In order for the HCM to operate, the timer must be set for a designated time or in the “HOLD” position.

To operate mixing bafﬂe:

The mixing bafﬂe is used to turn product away from the

sides of the bowl and into the knives. To operate, rotate at

least one full turn clockwise, and then quickly back up one

quarter turn counterclockwise. This backwards motion will

allow the product to drop into the knives.

The mixing bafﬂe is not required for all products. Refer to

the preparation section (pages 9-12) for details.

To add liquids while operating:

Insert a large funnel into the hollow mixing bafﬂe shaft (or

hole in cover when bafﬂe is not being used). Then pour

liquid ingredients through funnel into bowl.

NOTE: Use the rubber cover scraper when processing

liquid products that may splash. When processing dry

products, we recommend that the scraper be removed for

easier bafﬂe operation.

Operating your HCM450

HCM450 Operating Instructions and Recipe Guidelines Page 7

3. REMOVE MIXING BAFFLE. 2. SCRAPE COVER AND MIXING BAFFLE. The cover

scraper will remove most product from the cover.

To remove remaining product use rubber scraper.

1. UNLATCH AND OPEN COVER. Be sure to wait until

shaft has stopped turning.

6. REMOVE PRODUCT. Tilt bowl by grasping cover

handle and pulling toward yourself. Remove prod

uct with scraper or by hand. Pour liquids slowly

and scrape bowl with rubber scraper.

5. UNLOCK BOWL. Lower the bowl tilt lever to the

“Tilt” position.

4. REMOVE ATTACHMENT.

The HCM strainer basket acts as a colander, letting you cut and remove soft, leafy vegetables such as head lettuce for salads. Use cold water.

3. ADD WATER AND PRODUCT. Fill bowl approxi-

mately two-thirds full with cold water so product

ﬂoats. Close and lock cover.

2. INSERT CUT/MIX ATTACHMENT.

1. INSERT STRAINER BASKET. Do not use the mixing

bafﬂe when using the strainer basket.

6. REMOVE STRAINER BASKET. Grip handles and

raise strainer basket. Drain and transfer product.

The bowl water can be re-used for another batch.

5. OPEN COVER AND REMOVE CUT/MIX ATTACH

MENT.

4. USE “JOG” METHOD. NOTE: You may wish to

practice jog method with water only in the bowl.

Unloading your HCM450

Using your Strainer Basket

8 HCM450 Operating Instructions and Recipe Guidelines

• Because the HCM is so fast, it is most important that the

running time be closely controlled. WHEN IN DOUBT,

CUT THE TIME SHORT. Stop the machine frequently to

examine the product, and run a few more seconds if

necessary. Once a product is over-cut or over-mixed, the

process cannot be reversed.

• Use the cut/mix attachment if in doubt as to the proper

attachment.

• After preparation of liquid products such as cake bat-

ter or mayonnaise, extensive hand scraping of the knife

attachment can be avoided by replacing the attachment

after the bowl has been emptied and returned to upright

position. Run the machine for a few seconds. This will

spin off most of the residue onto the bowl sides, which

can then be easily scraped.

• Check proper attachment prior to each use to be sure it

is securely locked and bowl seal is in place.

• When cutting minimum amounts, be sure to distribute

product load evenly in bowl.

• Knife edges can be touched up as needed with a honing

stone.

• Do not exceed 80% bowl capacity when using liquids.

• Do not exceed the recommended maximum capacities.

• Remember that the strainer basket and mixing bafﬂe

are never used together.

• When pouring in liquids thru hole in cover, use a large

funnel.

• The timer will be most effective for controlling the

mixing time of products such as yeast dough, meat

emulsions, mixing liquids, etc.

1. REMOVE ATTACHMENT. Wash in

sink or dishwasher.

2. REMOVE MIXING BAFFLE. Wash

in sink or dishwasher. Rubber

scraper is dishwasher-safe.

3. ADD WATER AND DETERGENT.

Pour one gallon of hot water

and a small amount of low-suds

detergent into bowl.

4. WASH BOWL AND BOWL COVER

WITH SOFT CLOTH.

5. TILT BOWL, POUR OUT WASH

WATER. Return bowl to upright

position.

6. ADD RINSE WATER. Use one

gallon of hot water for rinsing.

7. RINSE BOWL AND COVER THOR

OUGHLY.

8. TILT BOWL, POUR OUT RINSE

WATER.

9. WIPE DRY WITH SOFT CLOTH. 10. RETURN BOWL TO UPRIGHT

POSITION.

11. REMOVE BOWL SEAL AND

RETAINER RING

12. CLEAN BOWL SEAL AND RETAIN-

ER RING. Bowl seal and retainer

ring easily snap on and off without

tools. Wash if necessary, and dry.

Replace and close cover.

Operating Hints

Cleaning your HCM450

NOTE: Do not store attachments inside bowl.

HCM450 Operating Instructions and Recipe Guidelines Page 9

Preparation Hints Vegetables, Salads, Meats and Cheese

BREAD DOUGH

TYPE OF PRODUCTS: White Bread, Hard Rolls, Bagels,

Pizza

CAPACITY: Minimum – 18 lbs.; Maximum – 36 lbs.

METHOD: RUN (continuous) — Use timer

TIME: 2

⁄2-3 minutes

ACCESSORIES: Knead/Mix Attachment (Remove Mixing

Bafﬂe)

PROCEDURE:

1. Place required liquids in bowl (70°F tap water, milk,

etc.).

2. Add yeast and agitate in bowl with rubber scraper

(yeast should be dissolved).

3. Add remainder of dry ingredients (ﬂour, salt, sugar,

etc.). Last, add shortening chunks or oil.

4. Set proper time.

5. Turn on and run for approximately 2

⁄2-3 minutes, or

until the dough has been properly developed. Turn off.

6. If the dough needs to be mixed longer, pull it free

from the bowl sides and knead/mix attachment. This

will give the motor a better chance to start before it

encounters a load.

7. Open cover, remove knead/mix attachment, scrape

and empty bowl.

NOTE: Retard dough for 30 minutes before handling.

CAKE BATTER

CAPACITY: Minimum – 25 lbs.; Maximum – 60 lbs.

METHOD: RUN (continuous) — Use timer

TIME: 2

⁄2-4 minutes

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Add liquid to bowl (water or milk – except eggs).

2. Add cake ﬂour, baking powder, sugar, seasonings,

etc.

3. Close and latch cover.

4. Set timer.

5. Turn on, rotate mixing bafﬂe. Run continuously for

2 minutes. Turn off.

6. Open cover, scrape bowl and cover to ensure all

ingredients are mixed.

7. Add eggs, close and latch cover.

8. Turn on for approximately 1-2 minutes making sure

to rotate mixing bafﬂe. Turn off.

9. Open cover, remove cut/mix attachment; scrape and

empty bowl.

HCM450 Preparation Procedures

• When recipe calls for long items such as celery stalks,

pre-cut product into shorter lengths that will more eas-

ily drop into knives. This will also allow more product to

be placed in the bowl.

• When cutting products of various densities, ﬁrmer veg-

etables such as radishes and carrots can be pre-sliced in

a Hobart 9" vegetable slicer, or pre-chopped (in water)

in the HCM, before being added to leafy vegetables.

Make sure knives are sharp.

• When using the “jog” method to prepare tossed salad,

stop and check after each jog for desired particle size.

• When processing meat, ﬁrst remove gristle and tendons.

• When reducing large or bulky items (cheese, celery

stalks, large chunks of meat, etc.) to a ﬁne-cut product:

A. Limit product size (product must be free to drop into

knives.)

B. Without mixing bafﬂe, run HCM brieﬂy to break down

the large or hard chunks.

C. With bafﬂe in place, add balance of ingredients for

ﬁnal cutting and mixing; i.e., potato salad or ham

salad.

D. For best results, cheese should be chilled to 38° and

meats to 30° before cutting.

E. When cutting large, tempered chunks of meat (about

30°F). DO NOT overload the machine (maximum

30 lbs. in HCM450). Do not attempt to cut product

below 28°F.

Baked Products

• Use tap water (about 70°F) in all yeast formulas.

• Dried egg powder can be added along with other dry

ingredients. However, the amount of liquid called for in

the recipe must be increased by the amount necessary

to reconstitute the dried eggs. As an alternate method,

reconstitute the dried eggs in a Hobart mixer.

Scheduling of Products

You can save a great deal of time, whenever possible, by

scheduling production of items so the HCM will not have to

be cleaned between products. Products can often be pre-

pared in a sequence where the small amount of residue

remaining will be compatible with the next product. For

example:

1. Prepare bread crumbs. Empty bowl and wipe out any

particles.

2. Prepare tossed salad. Empty bowl and wipe out any

particles.

3. Prepare mayonnaise. Scrape bowl.

4. Prepare cole slaw. Scrape bowl.

5. Prepare ham salad. Scrape bowl.

6. Prepare meat loaf.

10 HCM450 Operating Instructions and Recipe Guidelines

PIE DOUGH

CAPACITY: Minimum – 15 lbs.; Maximum – 30 lbs.

METHOD: JOG — Set timer on “HOLD”

TIME: 30 seconds

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Shortening or lard should be in “ﬁst-size” chunks and

very cold.

2. Place ﬂour and salt in bowl (add milk powder if used).

3. Add cold shortening or lard on top of dry ingredients.

4. Close and latch cover.

5. Jog to cut shortening or lard into ﬂour while rotating

mixing bafﬂe until ﬂour/shortening mixture is “pea

size”.

6. Open cover; add proper amount of cold water.

7. Close cover and jog approximately 4 times while

rotating mixing bafﬂe or until properly mixed.

8. Open cover, remove cut/mix attachment; scrape and

empty bowl.

9. Store in refrigerator for later use.

FROSTINGS/ICINGS

CAPACITY: Minimum – 25 lbs.; Maximum – 65 lbs.

METHOD: RUN (continuous) — Use timer

TIME: 2-3 minutes

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Add liquids to bowl (milk, water, ﬂavorings).

2. Add dry ingredients (sugar, seasonings). Powdered

sugar does not have to be sifted.

3. Add cold shortening, margarine or butter in “ﬁst-

size” chunks on top of dry ingredients.

4. Close and latch cover.

5. Set timer for 1 minute, rotate mixing bafﬂe.

6. Open cover, scrape bowl and cover.

7. Close and latch cover. Run approximately 1-2 min-

utes more for ﬁnal blending. Turn off.

8. Open cover, remove cut/mix attachment; scrape and

empty bowl.

CHICKEN SALAD

TYPE PRODUCTS: Egg Salad, Beef Salad, Luncheon Meat

Salad, Chicken Salad, Bologna or Mock Ham Salad, Salmon

or Tuna Salad

CAPACITY: Minimum – 20 lbs.; Maximum – 40 lbs.

METHOD: RUN, then JOG — Timer not recommended

TIME: 1-1

⁄2 minutes

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Place base dressing (mayonnaise or salad-type in

bowl with fresh, cleaned celery, drained pickles

(whole or cut), seasonings, etc.

2. Close and latch cover.

3. With switch in RUN position, turn on and rotate mix-

ing bafﬂe for 30 seconds, or until desired consistency

is obtained. Turn off.

4. Open cover. Add large chunks of chilled, cooked meat

and whole hard-cooked eggs.

5. Close and latch cover.

6. Move switch to JOG position. Jog three to four times

while rotating mixing bafﬂe until the desired chunk

size is obtained.

7. Open cover, remove cut/mix attachment; scrape and

empty bowl.

NOTE: Softer or smaller chunks of meat should be cut only two

or three times using the Jog method.

MEAT LOAF

TYPE PRODUCTS: Meat Loaf, Ham Loaf, Salmon or

Tuna Loaf; Meat Balls or Patties; Fish Croquettes; Stuffed

Peppers or Cabbage ﬁlling

CAPACITY: Minimum – 20 lbs.; Maximum – 30 lbs.

METHOD: RUN then JOG – Timer not recommended

TIME: 1-1

⁄2 minutes

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Meat should be lean (with gristle removed), ground

or in chunks, chilled to 40°F.

2. Place liquids in bowl (tomato juice, stock, eggs, milk,

etc.)

3. Add all ingredients except meat and rice – season-

ings, onion (fresh or dehydrated), bread crumbs,

green peppers, soy protein, etc.

4. Close and latch cover.

5. With switch in RUN position, turn on machine and

rotate mixing bafﬂe for about one minute to blend

seasonings and chop vegetables. Turn off.

6. Open cover, add chilled ground meat or meat chunks.

Add rice for stuffed pepper and cabbage ﬁlling.

7. Close and latch bowl cover. Move switch to JOG

position. Jog until product is blended, while rotating

mixing bafﬂe. DO NOT OVERMIX!

8. Open cover, remove cut/mix attachment; scrape and

empty bowl.

9. Form into loaves, patties, balls or croquettes.

NOTE: Do not exceed two-thirds the capacity of the HCM when

blending meats. Over-ﬁlling requires additional running time,

reduces proper movement of contents for blending, and may

yield an overmixed product. When mixing minimum quantities,

vegetables (celery, onions, green peppers, etc.) must be pre-

chopped prior to being used in the HCM.

HCM450 Operating Instructions and Recipe Guidelines Page 11

COLE SLAW (Vinegar or Mayonnaise type)

CAPACITY: Minimum – 20 lbs.; Maximum – 35 lbs.

METHOD: RUN (continuous) — Timer not recommended

TIME: 15-20 seconds

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Place all ingredients in bowl. (Cabbage should be

cored—carrots should be pre-chopped).

2. Close and latch cover.

3. Turn on and rotate mixing bafﬂe for 15 to 20 seconds

or until desired particle size is obtained.

4. Open cover, remove cut/mix attachment; scrape and

empty bowl.

THOUSAND ISLAND DRESSING

CAPACITY: Minimum – 16 qts.; Maximum – 32 qts.

METHOD: RUN (continuous) — Use Timer

TIME: 1 minute

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Start with base dressing (mayonnaise or salad-type)

in bowl.

2. Add DRAINED whole pickles or relish, whole hard-

cooked eggs, onions (whole or halved), chili sauce,

seasonings, green pepper halves, etc.

3. Close and latch cover.

4. Set timer.

5. Turn on and rotate mixing bafﬂe for approximately

60 seconds. Check for desired particle size.

6. Scrape down. Repeat until product is of acceptable

consistency.

7. Open cover, remove cut/mix attachment; scrape and

empty bowl.

MAYONNAISE (Whole-Egg type)

CAPACITY: Minimum – 16 qts.; Maximum – 32 qts.

METHOD: RUN (continuous) — Use Timer

TIME: 3 minutes

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Place whole eggs in bowl. (If dried whole eggs are

used, reconstitute them with water in bowl.)

2. Pour seasonings in bowl (salt, sugar, dry mustard,

etc.).

3. Close and latch cover. Insert funnel into mixing bafﬂe

hole. Set timer. Turn on.

4. Pour two-thirds of the required oil into bowl through

funnel.

5. Add entire amount of vinegar and lemon juice.

6. Pour remaining oil into bowl. Remove funnel.

7. Continue to run for 60 seconds, rotating mixing

bafﬂe. Turn off and scrape sides. Run for additional

30 seconds.

8. Open cover, remove cut/mix attachment; scrape and

empty bowl.

POTATO SALAD

CAPACITY: Minimum – 25 lbs.; Maximum – 40 lbs.

METHOD: RUN, then JOG — Timer not recommended

TIME: 15-30 seconds

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Cooked potatoes should be cooled to about 40°F.

(DO NOT OVERCOOK — overcooked potatoes will fall

apart.)

2. Put base dressing (mayonnaise or salad-type) in

bowl.

3. Add the following ingredients: whole celery, drained

pickles (whole or cut), vinegar, seasonings, mustard,

drained pimentos, etc.

4. Close and latch cover.

5. With switch in RUN position, turn on for 15 seconds

to pre-mix seasonings and chop ingredients while

rotating mixing bafﬂe. Turn off.

6. Scrape bowl and cover.

7. Add cold cooked potatoes and hard-cooked eggs.

8. Close and latch cover.

9. Move switch to JOG position. Jog four to ﬁve times

while rotating mixing bafﬂe or until potato chunks are

the desired size.

10. Open cover, remove cut/mix attachment; scrape and

empty bowl.

NOTE: Use Jog method ONLY after potatoes are added. If the

continuous method is used the product will become mushy.

TOSSED SALAD

CAPACITY: Minimum – 6 heads; Maximum – 8-10 heads

METHOD: JOG — Set Timer on “HOLD”

TIME: 1-3 jogs

ACCESSORIES: Cut/Mix Attachment, Strainer Basket

(Remove Mixing Bafﬂe)

PROCEDURE:

1. Lettuce should be cleaned and cored in advance.

Drain well and refrigerate in plastic bags until used.

2. Other vegetables should be sliced, chopped or shred-

ded in advance. Refrigerate in bulk quantity until

used.

3. With bafﬂe removed, place strainer basket in bowl.

Lock cut/mix attachment in place.

4. Fill bowl two-thirds full of cold water.

5. Float heads of lettuce (cores removed) in the water.

6. Close and latch cover.

7. Jog one to two times and check product for particle

size. If smaller pieces are desired, cut again.

8. Open cover, remove cut/mix attachment; raise strainer

basket and drain water back into bowl. Empty basket

before cutting another batch in the same water.

NOTE: If too many heads of lettuce are placed in the HCM at

once, uniform particle size will not be achieved.

12 HCM450 Operating Instructions and Recipe Guidelines

BREAD OR CAKE CRUMBS

TYPE PRODUCTS: Stale, fresh or frozen bread or rolls;

stale cake (icing removed)

CAPACITY: Minimum – 3 lbs.; Maximum – 8 lbs.

METHOD: RUN (continuous) – Use Timer

TIME: 2 minutes

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Place sliced or whole loaves of bread (include heels)

or cake pieces loosely in bowl.

2. Rotate mixing bafﬂe clockwise while closing cover.

Latch.

3. Set timer.

4. Turn on and run while rotating mixing bafﬂe until

desired consistency is obtained. Turn off.

5. Open cover, remove cut/mix attachment; scrape and

empty bowl.

NOTE: For course bread dressing use jog method.

CHOPPED/BLENDED CHEESE

TYPE PRODUCTS: Pizza Cheese, Romano, Parmesan,

Moz zarella, Processed Cheese

CAPACITY: Minimum – 15 lbs.; Maximum – 20 lbs.

METHOD: JOG, then RUN – Timer not recommended

TIME: 20-30 seconds

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe (Start

without bafﬂe)

PROCEDURE:

1. Cut cheese into approximately two to three-pound

chunks. Chill to 38°F.

2. Place chilled chunks in bowl

3. Close and latch cover. Make sure bafﬂe has been

removed.

4. With switch in JOG position, turn on and jog for

approximately 10 seconds. Turn off.

5. Open cover and insert mixing bafﬂe. Close and latch

cover.

6. Move switch to RUN position. Turn on and rotate

mixing bafﬂe until desired chunk size is obtained.

Turn off.

7. Open cover, remove cut/mix attachment; scrape and

empty bowl.

NOTE: The softer the cheese, the colder it should be for chop-

ping without smearing.

CRUSHED ICE

CAPACITY: Minimum – 20 lbs.; Maximum – 35 lbs.

METHOD: RUN (continuous) – Timer not recommended

TIME: 30 seconds

ACCESSORIES: Cut/Mix Attachment

PROCEDURE:

1. Place ice

in HCM bowl. Close and latch cover.

2. Set timer on hold.

3. With selector in RUN, press START and continue

running until desired particle size is attained.

NOTE: DO NOT use large blocks of ice. Ice cubes or ﬁst-size

chunks of ice are recommended to avoid possible damage to

the HCM blades.

WHIPPED POTATOES (Instant Mix)

CAPACITY: Minimum – 16 qts.; Maximum – 35 qts.

METHOD: RUN (continuous) – Use Timer

TIME: 1 minute

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Place hot water (180°F) in bowl.

2. Add milk, margarine and seasonings.

3. Add instant potato mix.

4. Close and latch cover.

5. Set timer.

6. Turn on and run for 30 seconds while rotating mixing

bafﬂe. Turn off.

7. Scrape cover, sides and bottom of bowl.

8. Close and latch cover; run for an additional 30 sec-

onds using mixing bafﬂe.

9. Open cover, remove cut/mix attachment; scrape and

empty bowl.

SAUSAGE

CAPACITY: Minimum – 20 lbs.; Maximum – 30 lbs.

METHOD: RUN (continuous) – Timer not recommended

TIME: 1 minute (vary according to desired consistency)

ACCESSORIES: Cut/Mix Attachment, Mixing Bafﬂe

PROCEDURE:

1. Meat and trimmings should be chilled to 28°-38°F, cut

into approximately three-pound or smaller chunks.

2. Place meat into bowl. Make sure bowl seal is in place.

3. Pour seasonings (salt, pepper, sage, oregano, etc.)

into bowl, on top of meat product.

4. Close and latch cover.

5. Turn on and run until sausage is of the desired con-

sistency. Rotate bafﬂe clockwise.

6. Open cover, remove cut/mix attachment; scrape and

empty bowl.

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

HCM450 Operating Instructions and Recipe Guidelines 13

WHITE BREAD DOUGH

Knead/Mix Shaft Weight: 25

⁄2 lb.

Portions: 21 - 1

⁄4 lb. loaves

15 lb.

8 lb. 4 oz.

6 oz.

12 oz.

6 oz.

12 oz.

Flour, all-purpose

Water, warm (70°F)

Yeast, compressed

Shortening, chunks

Salt

Sugar, granulated

Non-Fat Dry Milk Powder

1. Dissolve yeast in water in HCM bowl, then add remaining

ingredients with shortening added last.

2. Set timer for 2

⁄2 minutes. With selector in RUN, press START.

Machine will stop when time expires.

3. Check dough development and temperature

. If necessary, pull

dough away from knead/mix shaft and continue mixing for an

additional

⁄2 minute.

4. Transfer dough to a large greased pan and allow to proof for

approximately 35 minutes.

5. Scale 1

⁄4 lb. of dough for each loaf. Knead gently and shape into

loaves. Place in greased loaf pans and allow dough to rise in a

warm place for an additional 45 minutes.

6. Bake in convection oven at 350°F for approximately 30 minutes.

Remove immediately from pans to cooling racks.

NOTE: Temperature of dough should not exceed 110°F.

WHOLE WHEAT BREAD DOUGH

Knead/Mix Shaft Weight: 27

⁄4 lb.

Portions: 22 - 1

⁄4 lb. loaves

7 lb. 8 oz.

9 lb.

12 oz.

6 oz.

12 oz.

1 lb. 2 oz.

12 oz.

Flour, whole wheat

Flour, all-purpose

Water, warm (70°F)

Yeast, compressed

Salt

Sugar, granulated

Shortening, chunks

Non-Fat Dry Milk Powder

1. Dissolve yeast in water in HCM bowl, then add remaining

ingredients with shortening added last.

2. Set timer for 2

⁄2 minutes. With selector in RUN, press START.

Machine will stop when time expires.

3. Check dough development and temperature

. If necessary, pull

dough away from knead/mix shaft and continue mixing for an

additional

⁄2 minute.

4. Transfer dough to a large greased pan and allow to proof for

approximately 35 minutes.

5. Scale 1

⁄4 lb. of dough for each loaf. Knead gently and shape into

loaves. Place in greased loaf pans and allow dough to rise in a

warm place for an additional 45 minutes.

6. Bake in convection oven at 350°F for approximately 30 minutes.

Remove immediately from pans to cooling racks.

NOTE: Temperature of dough should not exceed 110°F.

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

14 HCM450 Operating Instructions and Recipe Guidelines

PIZZA DOUGH

Knead/Mix Shaft Weight: 29 lb.

10 lb.

6 oz.

⁄2 oz.

4 oz.

18 lb.

8 oz.

Water, warm (70°F)

Yeast, compressed

Dry Yeast

Salt

Flour

Oil or Shortening

Add water and yeast. When using dry yeast, let sit in bowl for

5 minutes to activate yeast.

1. Place all ingredients in HCM bowl.

2. Set timer for 2 minutes. With selector in RUN, press START.

Machine will stop when time expires.

3. Scrape down bowl and continue mixing another

⁄2 - 1 minute until

product is well blended.

4. Use as desired.

NOTE: Temperature of dough should not exceed 110°F.

PIE DOUGH

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 20 lb.

2 lb. 8 oz.

6 lb.

11 lb. 4 oz.

5 cups

3 oz.

Lard, cold, chunks

Shortening, cold, chunks

Flour, all-purpose

Water, cold

Salt

1. Place all ingredients EXCEPT water in HCM bowl.

2. Set timer on hold.

3. With selector in JOG, press and release START while alternately

rotating mixing bafﬂe.

4. Continue until mixture has pea-sized particles. STOP.

5. Add cold water and continue to JOG until thoroughly mixed.

6. Use as desired.

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

HCM450 Operating Instructions and Recipe Guidelines 15

ZUCCHINI BREAD

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 46 lb.

Portions: 36 - 1

⁄4 lb. Loaves

12 lb.

3 qt.

4 oz.

8 lb.

4 lb.

9 lb.

4 T

⁄4 cup

3 lb.

Zucchini, whole, fresh

Eggs

Oil, salad

Vanilla

Sugar, granulated

Sugar, brown

Flour, all-purpose

Baking Powder

Baking Soda

Salt

Cinnamon

Walnuts or Pecans

1. After cutting off the stem end of the zucchini, place all ingredients

into HCM bowl, starting with zucchini.

2. Set timer on hold.

3. With selector in JOG, press and release START while rotating

bafﬂe until zucchini are partially cut (about 30 seconds).

4. STOP. Place selector in RUN, press START and continue to mix

until well blended (about 1 minute).

5. Portion batter into well greased loaf pans. Bake in convection

oven at 325°F about 50 minutes or until ﬁrm to the touch in the

center.

6. Unmold loaves and cool before slicing.

APPLE BARS

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 47 lb.

Portions: 4 - 18" x 26" pans

4 lb. 6 oz.

2 lb.

1 lb.

1 lb. 8 oz.

4 lb. 6 oz.

32-36 lb.

4 - 18" x 26"

sheet pans

1 lb.

4 t

8 oz.

Sugar, granulated

Rolled Oats

Eggs

Butter or Margarine

Orange Juice Concentrate

Sugar, brown

Apples, unpeeled, cored

Pastry Dough (enough to line

bottom of pans)

TOPPING

Coconut

Sugar, brown

Cinnamon

Rolled Oats

1. Line ungreased 18" x 26" pans with pastry dough.

2. In a bowl, stir together the last four ingredients for the topping

and set aside.

3. Place all remaining ingredients in HCM bowl.

4. Set timer on hold.

5. With selector in RUN, press START while rotating mixing bafﬂe

until product is blended and apples are coarsely chopped (about

15 seconds).

6. Distribute apple ﬁlling evenly over pastry-lined pans.

7. Sprinkle topping evenly over the apple ﬁlling.

8. Bake in convection oven at 300°F for 40-45 minutes or until done.

9. If desired, drizzle confectioner’s sugar glaze over top when cool.

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

16 HCM450 Operating Instructions and Recipe Guidelines

PEANUT BUTTER COOKIES

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 22 lb.

Portions: 30 dozen cookies

5 lb.

4 t

4 T

2 T + 2 t

4 lb.

Flour

Salt

Baking Soda

Baking Powder

Peanut Butter

Shortening

Sugar, granulated

Sugar, brown

Eggs

1. Place all ingredients in HCM bowl.

2. Set timer on hold.

3. With selector in JOG, press and release START while rotating

mixing bafﬂe until mixture becomes partially blended.

4. STOP. Place selector in RUN, press START and continue to mix

until well blended

5. Using a #40 scoop, portion cookies onto greased baking sheets.

6. Bake in convection oven at 325°F for 6-8 minutes.

7. Allow cookies to cool slightly before removing from pan.

NOTE: Dough will be very stiff.

BANANA CAKE

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 52 lb.

Portions: 4 - 18" x 26" sheet cakes

⁄2 qt.

10 lb.

4 lb.

10 lb.

5 lb.

10 oz.

⁄3 cup

⁄2 cup

4 T

Water

Eggs

Bananas, peeled

Sugar, brown

Sugar, granulated

Flour, all-purpose

Shortening

Non-Fat Dry Milk Powder

Baking Powder

Baking Soda

Salt

1. Place all ingredients in HCM bowl, except eggs.

2. Set timer on hold.

3. With selector in RUN, press START while rotating mixing bafﬂe

until product is well blended and has a smooth consistency

(about 30 seconds).

4. STOP. Add eggs.

5. With selector in RUN, press START while rotating mixing bafﬂe

until product has a smooth consistency (about 1 minute).

6. Scale batter into greased baking sheets (18" x 26") and bake in

convection oven at 325°F for 30-35 minutes or until done.

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

HCM450 Operating Instructions and Recipe Guidelines 17

CARROT CAKE

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 44 lb.

Portions: 4 - 8" x 26" sheet cakes

4 cups

8 lb.

4 lb.

10 lb.

5 lb.

⁄3 cup

⁄2 cup

4 T

2 T

1 t

Eggs

Water

Carrots, whole, pared

Sugar, brown

Sugar, granulated

Flour, all-purpose

Shortening

Baking Powder

Baking Soda

Salt

Cinnamon

Nutmeg, ground

Cloves, ground

1. Place all ingredients in HCM bowl, starting with liquids.

2. Set timer on hold.

3. With selector in RUN, press START button, rotating mixing bafﬂe

until product is well blended and carrots are ﬁnely chopped

(2-3 minutes).

4. Scale batter into greased baking sheets (18" x 26") and bake in

convection oven at 325°F for approximately 30 minutes or until

done.

BUTTER CREAM FROSTING

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 54 lb.

4 lb. 8 oz.

45 lb.

3 T

6 cups

Butter or Margarine

Sugar, powdered

Salt

Eggs

Cream (18%) or

Evaporated Milk

1. Place all ingredients in HCM bowl.

2. Set timer on hold.

3. With selector in JOG, press and release START while rotating

mixing bafﬂe until mixture becomes partially blended.

4. STOP. Switch selector to RUN and press START. Continue mixing

until product is well blended and creamy.

5. Use as desired.

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

18 HCM450 Operating Instructions and Recipe Guidelines

FRESH CITRUS FROSTING

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 26 lb.

3 lb.

6 (about

30 oz.)

20 lb.

⁄2 cups

Margarine

Oranges or Lemons,

Cut in Half, Seeds Removed

Sugar, powdered

Milk

1. Place all ingredients in HCM.

2. Set timer on hold.

3. With selector in RUN, press START button.

4. Rotate mixing bafﬂe and continue operation until smooth

consistency is attained and rind is ﬁnely chopped (some small

particles remain).

5. Additional milk or powdered sugar may be added to achieve

desired spreading consistency.

6. Use as desired.

TOSSED SALAD

Cut/Mix Shaft

Strainer Basket

Portions: 26 Cups

7 heads

12 oz.

6 oz.

⁄2 cups

Lettuce, cored

Carrots, sliced

Radishes, sliced

Spinach

Cabbage, red, shredded

1. With strainer basket and cut/mix shaft in place, ﬁll bowl

⁄3 full

with cold water.

2. Set timer on hold.

3. Place lettuce in bowl (heads must ﬂoat freely). Add other pre-cut

vegetables.

4. With selector in JOG, press and quickly release START until

desired consistency is attained (ONLY 2-3 times).

5. Remove cut/mix shaft and lift out strainer basket to remove

tossed salad.

NOTE: Water can be used for multiple batches. An antioxidant can be

added to water for extended shelf life of salad. For storage,

thoroughly drain salad, place in plastic bags (perforated with

small holes for ventilation) and store in refrigerator.

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

HCM450 Operating Instructions and Recipe Guidelines 19

POTATO SALAD

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 40 lb.

Portions: 160 -

⁄2 cup servings

5 lb. 5 oz.

6 oz.

3 oz.

⁄2 qt.

10 oz.

1 T

4 lb.

8 oz.

1 lb. 5 oz.

6 oz.

20 lb.

Mayonnaise

Vinegar, white

Salt

Sugar

Pickles, sweet, drained

Green Olives, stuffed, drained

White Pepper

Celery (3" - 4" pieces)

Onions, halved

Green Peppers, halved

Prepared Mustard

Potatoes, cooked, cooled

Eggs, hard cooked

1. Starting with mayonnaise, place all ingredients in HCM bowl

except potatoes and eggs.

2. Set timer on hold.

3. With selector in RUN, press START and rotate mixing bafﬂe until

well blended.

4. STOP. Add potatoes and eggs.

5. With selector in JOG, press and release START while rotating

mixing bafﬂe until desired texture is attained.

6. Use as desired.

NOTE: Potatoes should be freshly cooked, not overcooked, and

cooled to 40°F.

COLE SLAW

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 25 lb.

Portions: 100 -

⁄2 cup servings

2 qt.

⁄2 cups

⁄4 cups

18 lb.

1 lb. 8 oz.

⁄2 t

Mayonnaise

Vinegar

Sugar

Cabbage, cored, quartered

Carrots, chopped

Green Peppers, halved

White Pepper

1. Starting with mayonnaise, place all ingredients in HCM bowl.

2. Set timer on hold.

3. With selector in RUN, press START while rotating mixing bafﬂe.

4. STOP when desired particle size is attained.

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

EQUIPMENT APPROXIMATE YIELD

INGREDIENTS DIRECTIONS

20 HCM450 Operating Instructions and Recipe Guidelines

CHICKEN SALAD

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 39 lb.

Portions: 156 -

⁄2 cup servings

18 lb.

6 lb.

3 qt.

5 T

2 t

1T + 1 t

⁄4 cup

1 lb. 8 oz.

Chicken, cooked, boned

Celery (3" - 4" pieces)

Mayonnaise

Salt

White Pepper

Poultry Seasoning

Lemon Juice

Pickle Relish, sweet, drained

Eggs, hard cooked

1. Place all ingredients in HCM bowl except chicken and eggs.

2. Set timer on hold.

3. With selector in RUN, press START and rotate mixing bafﬂe until

product is blended.

4. STOP. Add chicken and eggs.

5. With selector in JOG, press and release START while rotating

mixing bafﬂe until chunky particle size is attained.

6. Use as desired.

TUNA SALAD

Cut/Mix Shaft

Mixing Bafﬂe

Weight: 33 lb.

Portions: 132 -

⁄2 cup servings

16 lb.

5 lb.

⁄2 qt.

3 T

2 t

⁄3 cup

⁄4 qt.

Tuna, canned, drained

Celery (3" - 4" pieces)

Mayonnaise

Salt

White Pepper

Lemon Juice

Pickle Relish, sweet, drained

Eggs, hard cooked

1. Place all ingredients in HCM bowl.

2. Set timer on hold.

3. With selector in JOG, press and release START while rotating

mixing bafﬂe until product is blended.

4. Use as desired.

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Hobart HCM450 Operating Instructions And Recipe Manuallines

Hobart HCM450 Operating Instructions And Recipe Manuallines

Hobart HCM450 Operating Instructions And Recipe Manuallines

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